These golden scones are as easy and quick to make as they are delish. A combination of South Africa’s favourites custard and scones. They are usually made over the weekend and in large batches coz they go so fast especially when a neighbour drops by with some fresh gossip.
Margarine/butter;- While cubing the margarine/butter is very popular and works okay I like to grate mine. It makes for smaller shavings that are even easier to work with. Just put it in the freezer for about 30 mins, so that its easier to grate. Also, margarine works just fine which is very popular here probably because it’s so much cheaper than butter, you can get the same size of margarine for a third of the price of butter.
Custard powder or liquid; – I have always made these with liquid custard both store-bought and homemade by homemade I mean from custard powder. but I’m gonna try adding the custard powder to the dry ingredients as I make and will update you on how it goes.
Storage;- These scones though best when fresh from the oven like everything else, will keep well in an airtight container for up to 5 days in the fridge. Cool them completely before putting them in the container.
Ingredients temperature;– Like regular scones, you are going to have to keep the butter/ margarine, custard, as well as milk cold and don’t overmix the dough to or you will end up with hard scones.
Enjoy with fresh cream, some strawberry jam, or butter.
- 3½ cups flour (+¼ cup for dusting)
- 4 tsp baking powder
- ½ cup sugar sugar
- ½ tsp salt
- 125 grams cold butter (cubed or grated)
- ½ cup custard
- ½ cup amasi/ buttermilk
- 2 eggs (+1 beaten for the egg wash)
- Pre-heat the oven at 180 degrees and grease/line a baking pan
- Mix together custard, amasi, eggs and set aside
- Sift the flour, baking powder, add sugar and salt and whisk until well mixed
- Rub in the cubed/grated butter into the flour mixture until it's crumbly and then pour the liquids mixture and mix to form a soft dough
- Lightly dust a surface/cutting board and your hands, roll the dough to about 2 cm thick and cut out shapes with a cookie cutter or glass
- Place the cut-out dough in the pan and brush with the beaten egg
- Bake for 20-25 mins or until golden